Description of Jamon Maldonado Albarragena Bellota Ham

For its 2007 Albarragena series, Maldonado worked separately with several groups of pigs. Their characteristics were the same as the 2006 series: purebred Iberian pigs of the lampiño line.

The animals were born in February 2005 and butchered in February 2007. They were reared on the open range in woodlands in southwestern Spain, with a density of 6-10 hectares/animal (ten times more than for the best hams).

At the end of the curing period, the cuts with the best organoleptic characteristics will be selected for Maldonado's 2007 Albarragena series.

The first part of the montanera, or fattening period, began in the spring and summer of 2006, when the pigs' diet consisted exclusively of the ecosystem's natural resources - grasses, roots, tubers, etc. - until the next montanera.

At the start of the 2007 montanera the average weight was 72 kg. At the completion of the fattening period at the end of February, the average weight was 170 kg.

Salting time is short and traditional processing methods are used.

Cuts are cured and aged for nearly three years in natural drying houses and cellars, taking advantage of the beneficent climate of Albuquerque, at an altitude of 500 metres in the San Pedro mountain range.

Albarragena has an unusually firm flesh because its fat comes only from acorns. Its low salt content and sweet nuances are a surprise for the palate.

Enjoying your jamón

We recommend eating your jamón within 6 months after delivery.

Packaging

Hams and shoulders are not packed in individual cartons. We place all the items you purchase in the smallest possible number of cartons to save on shipping costs. If you prefer having them packed in a different way, email us at info@ibergour.com indicating how many hams/shoulders you want, where you want them shipped and how you want them packed. We will calculate the additional cost of shipping according to your indications.

Bone-in

We ship the whole ham wrapped in grease-free paper and an outside cloth wrapper, all encased in a plastic bag for maximum hygiene. When you receive it, take it out of the bag and remove all the wrapping. You can keep it hung by the string at room temperature for up to 6 months before starting it. Once cutting has started, consume it in 1-2 months.

The ham in its cloth casing

Boneless+€12.60

We remove the rind and the bone, cutting it into as many parts as you wish, and vacuum wrap each piece separately. We leave only the edible fat (ready to slice and serve).

Keep it in the refrigerator.

Expires 6 months after delivery.

Once a piece is unwrapped it should be consumed within 2 weeks.

Bones are included for making broth and in cooking.

Click on “+ options” to choose the number of pieces you want (default value is one).

Sliced

We slice your entire ham and wrap the slices in 100-gram vacuum packs, separating them with plastic strips for easier serving.

Keep in the refrigerator.

Expires 6 months after delivery.

Once a pack has been opened, consume it within 2-3 days.

Bones are included for making broth and cooking.

We can slice the ham by machine (+€41.25) or with a knife (+€88.90). Click on “+ options” to choose how you want it sliced (default is machine sliced).

Customers Who Viewed This Item Also Viewed

How to slice a spanish cured ham

The slicing of a ham with a knife is part of the genuine, quality Iberico ham tasting experience. It is a simple process too, with the right equipment. Nevertheless, certain safety measures should be observed.

Use a holder designed for this purpose, to keep the ham firmly in place.

When slicing, the hand not holding the knife should always be higher than the hand holding the knife.

Keep up to date with our OFFERS!

Several times a year (for example, Christmastime or for our anniversary), we launch very short-lived (normally 1-3 days) discount offers on our jamones. Subscribe to our newsletter, and we will let you know when there is an offer.